How to Make Sauerkraut

salt

💰Cheaper: sea salt

Sea salt can enhance flavor while being less processed.

cabbage

💰Cheaper: green cabbage

Green cabbage is usually less expensive than specialty varieties.

Cut the cabbage in half and remove the heel from the center.

Quarter the head of cabbage and slice it about a quarter inch thick.

Weigh the shredded cabbage, aiming for 5 pounds total.

Sprinkle a little bit of salt on top of the cabbage as you add it to a clean container.

Mix the cabbage and salt together by hand or with food-grade gloves until the salt is evenly distributed.

Crush and punch down the cabbage mixture for several minutes to release the liquid.

Continue compressing the cabbage until a layer of liquid forms on the surface, which should take about 10 minutes.

Use a plate to weigh down the cabbage or a food-safe gallon-sized bag filled with brine made from 1.5 tablespoons of pickling salt mixed with a quart of water.

Cover the cabbage with the bag or plate to keep it submerged in its liquid.

Store the container in a location with a temperature between 60 and 75 degrees Fahrenheit for fermentation.

Check the sauerkraut after a few days and at the one-week mark for any scum or foam on the surface, cleaning it off if necessary.

Monitor the temperature regularly to ensure it stays between 60 and 75 degrees Fahrenheit for optimal fermentation time.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary